Crab Corn Chowder Recipe Recipes Recipe For Zucchini

facebook share image   twitter share image   pinterest share image   E-Mail share image

EASY CORN AND CRAB CHOWDER



Easy Corn and Crab Chowder image

This is a simple yet flavorful chowder that can be prepared in a jiffy. Chicken curry variation is just as easy, and just as tasty. Leftovers make a great casserole or au gratin the next day.

Provided by R. Estes

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Yield 4

Number Of Ingredients 12

1 russet potato, peeled and cubed
5 slices bacon, diced
½ onion, chopped
1 (6 ounce) can crab meat, drained
½ teaspoon parsley flakes
2 tablespoons butter
⅓ cup all-purpose flour
¼ cup dry white wine
1 cube chicken bouillon
1 ½ cups milk
1 (15 ounce) can creamed corn
salt and pepper to taste

Steps:

  • Wrap potato cubes in plastic wrap, and microwave for 30 seconds. Set aside.
  • In a saute pan, cook bacon over medium heat until heated through, and add chopped onions. Cook and stir until onions are clear. Stir in crab meat and parsley flakes. Set aside.
  • Meanwhile, melt butter in a large stock pot over low heat. Whisk in flour until mixture becomes creamy and takes on a eggshell color. Continue to cook for a few more minutes, stirring occasionally. Stir in wine. Dissolve chicken bouillon in milk; when the flour mixture is crumbly, slowly whisk in the milk. Mix well in order to eliminate all lumps.
  • When the mixture is creamy and hot, stir in bacon mixture, cubed potatoes, and creamed corn. Season with salt and pepper to taste, and simmer for 10 minutes.
  • For a creamy curry variation add 2 tablespoons curry powder after adding the wine to the flour mixture, and substitute cooked, cubed chicken for the bacon.

Nutrition Facts : Calories 485.1 calories, Carbohydrate 45.6 g, Cholesterol 83.9 mg, Fat 24.6 g, Fiber 3.1 g, Protein 20.4 g, SaturatedFat 10.3 g, Sodium 1146.2 mg, Sugar 9.4 g

CRAB AND CORN CHOWDER



Crab and Corn Chowder image

I started cooking at a local restaurant when I was 16 years old. This creamy chowder was one of the soups we made. The recipe had been passed from cook to cook- but had never been written down, until now!

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 16

1 medium onion, chopped
5 tablespoons butter
1/3 cup all-purpose flour
3-1/2 cups milk
4 bacon strips, cooked and crumbled
2 cans (6 ounces each) crabmeat, drained
2 medium potatoes, diced
1 small green peppeer, chopped
1 celery rib, chopped
1 can (8-1/4 ounces) whole kernel corn, drained
1 cup half-and-half cream
1 bay leaf
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/4 to 1/2 teaspoon ground nutmeg
1/4 teaspoon white pepper

Steps:

  • In a large saucepan, saute onion in butter until tender. Add flour; cook and stir until thick and bubbly. Gradually add milk; cook and stir until thickened. Add remaining ingredients. Cover and simmer until vegetables are tender, about 35-40 minutes. Remove bay leaf before serving.

Nutrition Facts : Calories 402 calories, Fat 21g fat (12g saturated fat), Cholesterol 94mg cholesterol, Sodium 859mg sodium, Carbohydrate 34g carbohydrate (13g sugars, Fiber 3g fiber), Protein 17g protein.

CHRISSY'S CRAB CHOWDER



Chrissy's Crab Chowder image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 17

1 yellow onion, diced
2 stalks celery, diced
4 ounces (1 stick) butter
3/4 cup flour
10 slices bacon, soft cooked and chopped
5 medium potatoes, peeled, diced and par-boiled for about 5 minutes
1/4 cup chopped fresh parsley
1/4 teaspoon paprika
1/8 teaspoon garlic salt
1/8 teaspoon celery salt
1/8 teaspoon white pepper
1 teaspoon seafood seasoning
Salt and freshly ground black pepper
1 quart milk
1 pint heavy cream
1 can corn
1 pound Maryland blue crabmeat

Steps:

  • In medium soup pot, saute the onion and celery on medium heat, with butter, until translucent, about 2 minutes. Turn heat to low, add flour, and mix well until pasty. Using a whisk, stirring slowly, add soft cooked bacon, diced cooked potatoes, parsley, paprika, garlic salt, celery salt, white pepper, seafood seasoning, and salt and pepper, to taste. Mix, and then slowly add the milk and cream, stirring constantly. Add the corn, and finally, gently fold in the crabmeat. Stir slowly. Serve hot.

CORN AND CRAB CHOWDER



Corn and Crab Chowder image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 18

1 tablespoon vegetable oil or extra-virgin olive oil, 1 turn of the pan in a slow stream
2 tablespoons butter
2 all-purpose potatoes, peeled and diced
2 ribs celery, chopped
1 medium yellow onion, chopped
1 small red bell pepper, seeded and diced
1 bay leaf, fresh or dried
Salt and freshly ground black pepper
1 tablespoon Old Bay seasoning blend, found near seafood department or, on spice aisle in your market
3 tablespoons all-purpose flour
2 cups vegetable or chicken stock or broth
1 quart whole milk
3 cups corn kernels, scraped fresh from the cob, or frozen kernels
8 ounces cooked lump crab meat, fresh is available in plastic tubs at many fish counters
4 small bread boules, 6 inches, hollowed out, preferably sour dough, optional
Oyster crackers
Hot cayenne pepper sauce
Sliced scallions

Steps:

  • Heat a deep pot over moderate heat. Add oil and butter. As you chop your veggies, add them to the pot: potatoes, celery, onion, and red bell pepper. Add bay leaf to the pot. Season vegetables with salt and pepper and Old Bay seasoning. Saute veggies 5 minutes, then sprinkle in flour. Cook flour 2 minutes, stirring constantly. Stir in broth and combine. Stir in milk and combine. Bring soup up to a bubble. Add corn and crab meat and simmer soup 5 minutes. Adjust the soup seasonings. Remove bay leaf. Ladle soup into bread bowls or soup bowls and top with oyster crackers, hot sauce and sliced scallions.

CORN CHOWDER WITH ZUCCHINI AND ORZO



Corn Chowder with Zucchini and Orzo image

This hearty fresh corn soup doesn't take long to make and it can be your main course.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 30m

Number Of Ingredients 6

2 tablespoons unsalted butter, divided
1 medium zucchini, diced medium
Reserved cooked orzo
1 bunch scallions, white and green parts separated and thinly sliced
Salt and pepper
3 cups corn kernels (from 4 ears), cobs reserved

Steps:

  • In a medium saucepan, melt 1 tablespoon butter over medium-high. Add zucchini and saute until crisp-tender, 4 minutes. Stir in orzo and heat until warmed through. Transfer to a bowl and toss with scallion greens; season with salt and pepper.
  • Melt remaining 1 tablespoon butter in saucepan over medium-high. Add scallion whites and saute until tender, 3 minutes. Add corn and cook until tender, 3 minutes. Add 3 cups water and corncobs and bring to a boil; reduce to a simmer and cook until chowder thickens slightly, about 8 minutes. Discard cobs and season with salt and pepper. In batches, fill a blender halfway with chowder and puree (use caution when blending hot liquids). Serve chowder topped with zucchini mixture.

Nutrition Facts : Calories 274 g, Fat 8 g, Fiber 6 g, Protein 9 g, SaturatedFat 4 g

ZUCCHINI GARDEN CHOWDER



Zucchini Garden Chowder image

Years ago, when my husband and I put in our first garden, a neighbor suggested zucchini since it's easy to grow. Our kids were reluctant to try new things, so I used our squash in this cheesy chowder-it met with solid approval from all of us! -Nanette Jordan, Flint, Michigan

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 10 servings (about 2-1/2 quarts).

Number Of Ingredients 18

2 medium zucchini, chopped
1 medium onion, chopped
2 tablespoons minced fresh parsley
1 teaspoon dried basil
1/3 cup butter, cubed
1/3 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
3 cups water
3 teaspoons chicken bouillon granules
1 teaspoon lemon juice
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (12 ounces) evaporated milk
1 package (10 ounces) frozen corn
1/4 cup grated Parmesan cheese
2 cups shredded cheddar cheese
Pinch sugar, optional
Additional minced fresh parsley, optional

Steps:

  • In a Dutch oven, saute the zucchini, onion, parsley and basil in butter until vegetables are tender. Stir in the flour, salt and pepper. Gradually stir in water. Add the bouillon and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the tomatoes, milk and corn; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until corn is tender. , Just before serving, add cheeses; stir until melted. Stir in sugar. Garnish with parsley if desired.

Nutrition Facts : Calories 258 calories, Fat 16g fat (11g saturated fat), Cholesterol 55mg cholesterol, Sodium 905mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 2g fiber), Protein 11g protein.

MARYLAND CRAB-SWEET CORN CHOWDER



Maryland Crab-Sweet Corn Chowder image

This is a recipe from a bed and breakfast here in Maryland. Once we tried it, it became a family favorite and a traditional Thanksgiving dish.

Provided by Mom of Five

Categories     Chowders

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 cups frozen whole kernel corn
1 medium onion, finely chopped
2 cloves garlic, minced
1 teaspoon cooking oil
1 (14 1/2 ounce) can chicken broth
1 cup whipping cream
1/8-1/4 teaspoon salt
1/8 teaspoon white pepper
1 medium potato, peeled and finely chopped (1 cup)
1/4 cup yellow sweet peppers or 1/4 cup green sweet pepper
6 ounces crabmeat, fresh,frozen or canned

Steps:

  • In a 2 qt saucepan, cook half of the whole kernel corn, the onion and garlic in hot cooking oil till onion is tender, not brown.
  • Carefully add chicken broth.
  • Bring to boiling; reduce heat.
  • Simmer, uncovered for 10 minutes.
  • Stir in whipping cream, salt, and white pepper.
  • Simmer, uncovered, for 10 min.
  • or until slightly thickened.
  • Watch carefully because it may foam and rise in pan.
  • Remove from heat; cool slightly.
  • Pour the cooled mixture into a blender container.
  • Cover and blend until smooth.
  • Return to same sauce pan.
  • Keep warm.
  • Meanwhile, in a small covered saucepan cook remaining corn and potato in boiling, salted water for two minutes.
  • Add chopped sweet pepper.
  • Cover and cook about 1 minute or til tender.
  • Drain.
  • Stir the drained vegetables into the soup.
  • Add the fresh or frozen crab meat; heat through.
  • If desired, garnish with parsley and red pepper strips.

Nutrition Facts : Calories 289.9, Fat 16.7, SaturatedFat 9.5, Cholesterol 66.2, Sodium 531.7, Carbohydrate 27.2, Fiber 3.2, Sugar 1.6, Protein 11

More about "crab corn chowder recipe recipes recipe for zucchini"

CORN AND CRAB CHOWDER - RECIPE GIRL
corn-and-crab-chowder-recipe-girl image
Web 2018-08-16 Season with salt and pepper. Melt the butter in a small skillet over medium heat. Add reserved 1/4 cup corn; sauté 1 minute. Add …
From recipegirl.com
Reviews 2
Category Soup
Cuisine American
Total Time 35 mins
  • Set 1/4 cup corn aside. In a medium saucepan, bring the rest of the corn and the milk to boil. Cover and remove from heat. Let stand for 10 minutes. Puree the corn mixture in the blender. Add the clam juice, 3 tablespoons green onions, and 1 teaspoon ginger; puree again until almost smooth. Return puree to saucepan; bring to simmer. Mix in 1 1/2 teaspoons lemon juice. Season with salt and pepper.
  • Melt the butter in a small skillet over medium heat. Add reserved 1/4 cup corn; sauté 1 minute. Add crab, 1 tablespoon green onions, 1 teaspoon ginger, and 3 teaspoons lemon juice; stir just until warm. Season with salt and pepper.


ZUCCHINI CORN CHOWDER - DAMN DELICIOUS
zucchini-corn-chowder-damn-delicious image
Web 2016-07-06 Whisk in chicken broth, milk, bay leaf, zucchini and corn. Cook, whisking constantly, until slightly thickened, about 3-4 minutes. Bring to a boil; reduce heat and simmer until zucchini is tender, about 5 …
From damndelicious.net


FRESH CORN ZUCCHINI CHOWDER RECIPE | LITTLE SPICE JAR
fresh-corn-zucchini-chowder-recipe-little-spice-jar image
Web 2020-05-17 In a large dutch oven, heat the butter over medium high heat. Add the onions, carrots, and celery and cook for 4-5 minutes or until the vegetables soften. Add the garlic, jalapenos, and potatoes and cook for …
From littlespicejar.com


ZUCCHINI CORN CHOWDER - I AM HOMESTEADER
zucchini-corn-chowder-i-am-homesteader image
Web 2018-11-29 Add zucchini and corn and heavy cream; season with salt and pepper, to taste, and simmer for additional 8-12 minutes or until the vegetables are completely tender. Remove half of the chowder and …
From iamhomesteader.com


BEST CRAB AND CORN CHOWDER RECIPE - TASTINGTABLE.COM
Web 2021-12-27 Directions. Peel and dice the onion, carrot, and potato into ½-inch cubes. Place the extra-virgin olive oil into a pot, and bring the heat up to medium-high. Place the …
From tastingtable.com
5/5 (136)
Total Time 47 mins
Category Main Course


CORN-AND-ZUCCHINI QUESO CHOWDER RECIPE | MYRECIPES
Web Add corn, zucchini, and cumin, and sauté 5 minutes or until tender. Gradually stir in broth, stirring to loosen particles from bottom of Dutch oven. Bring to a boil; cover, reduce heat …
From myrecipes.com


EASY ZUCCHINI CORN CHOWDER - BEEYONDCEREAL
Web Cook for 5 minutes. Push the veggies to the side and add in the flour and stir it in well. Add the diced potatoes, seasonings, and minced garlic. Stir and cook for 30 seconds. Slowly …
From beeyondcereal.com


SUMMER ZUCCHINI CORN CHOWDER RECIPE | HEARTH AND VINE
Web 2021-08-19 Allow to cool and cut kernels off. Saute onions, carrots, and celery in a large heavy saucepan until softened for about 10 minutes. Add salt, pepper, and paprika. Add …
From hearthandvine.com


DELICIOUS SUMMER ZUCCHINI CORN CHOWDER RECIPE
Web 2021-08-17 Instructions. Add 4 tbsp. butter to a large stainless steel pot or dutch oven and melt over medium- low heat. Add one whole diced yellow onion. Saute for 5 minutes then …
From ourfirsthomestead.com


HEALTHY CORN AND ZUCCHINI CHOWDER | WORN SLAP OUT
Web 2020-07-20 Instructions. In a large dutch oven or large sauce pan, heat olive oil over medium high heat. Add the onions, carrots, and celery and cook for 4-5 minutes or until …
From wornslapout.com


CREAMY CORN, ZUCCHINI, AND BACON CHOWDER. - HALF BAKED HARVEST
Web 2021-07-27 1. In a large pot over medium heat, cook the bacon until crispy. Remove the bacon and reserve for topping. If there is an excess amount of bacon grease, remove all …
From halfbakedharvest.com


CORN-AND-CRAB CHOWDER RECIPE | MYRECIPES
Web 1 medium onion, diced. 1 jalapeño pepper, seeded and diced. 1 (32-oz.) container chicken broth. 3 tablespoons all-purpose flour. 3 cups fresh corn kernels (6 ears) 1 pound fresh …
From myrecipes.com


ZUCCHINI CORN CLAM CHOWDER SOUP RECIPE - WHAT'S COOKING AMERICA
Web Preheat Slow Cooker on high heat. Add the zucchini, corn, and potatoes into the slow cooker. In a large skillet over medium heat, sauté bacon until crisp and golden brown. …
From whatscookingamerica.net


SHRIMP AND CORN BISQUE RECIPE : EASY CHOWDER! - A GRILL FOR ALL …
Web 2022-12-02 Step Four: Add in the broth and potatoes and cook until the potatoes are tender. Transfer half of the soup to a blender and blend until smooth. Make sure to vent …
From agrillforallseasons.com


Related Search